Apparatus for cooking meat and methods of cooking same

ABSTRACT

An apparatus and methods for cooking meat are provided. The apparatus preferably includes a base having at least one liquid container connected to an upper surface of the base and a liquid collecting cavity formed in the upper surface of the base between outer walls of the liquid container and outer peripheries of the base. The apparatus also preferably includes at least one separate meat infusor positioned to contact the base and to overlie and substantially surround at least inner walls of the liquid container. The meat infusor preferably has an infusor body and a plurality of openings positioned in side peripheries of the infusor body so that when liquid positioned in the liquid container heats, steam from the liquid travels through the infusor body, through the openings therein, and toward meat positioned to overlie the infusor body.

FIELD OF THE INVENTION

[0001] The present invention relates to the field of cooking and, moreparticularly, to an apparatus and methods for cooking meat.

BACKGROUND OF THE INVENTION

[0002] Over the years, various devices and systems have been developedfor cooking meat such as in an oven, on a stove top, over a grill, oropen flame of fire. These meats, for example, include beef, lamb,poultry, pork, seafood, and other types of meats. In order to cook thesemeats, the devices often use either heat from an oven, stove, or grill,or often have their own built-in heat source, e.g., which heats from apower source.

[0003] Also, for cooking poultry or fowl and some other types of meats,it has been recognized as being desirable to marinade and baste the meatfor added flavor. Some poultry basting devices recognize that it isimportant to get steam from a liquid, i.e., either the meat liquiditself, water, or a marinade, into the inner portions of the meat. Anexample can be seen in U.S. Pat. No. 2,821,904 by Arcabosso titled“Self-Operated Interior Baster For Food Objects.”

[0004] More recently, it has become popular to use open cans of beer orlemonade to insert into an inner cavity of a chicken or other fowl whenpositioned on a grill so that the steam from the heated can of beer orlemonade acts as a marinade to baste or steam the inner cavity of thechicken when roasting. Also, similar cannister type devices are shown inU.S. Pat. No. 5,893,320 by Demaree titled “Device For Cooking Fowl” andU.S. Pat. No. 6,062,131 by Holland titled “Roasting Stand Adapted ToDeliver Flavored Steam During The Cooking Process.” Nevertheless,without the addition of a drip pan, these devices allow juices andmarinade to readily drip or drain from the fowl into the grill or openflames and provide little or no heat control or shielding from the heat.This, in turn, can cause the chicken or other fowl to blacken or charquickly, hurt the taste, make the chicken less appetizing, and often notallow for thorough and controlled cooking of the meat.

[0005] Additionally, when the cannister type devices are positioned intoan inner cavity of a fowl, the outer peripheries of the cannister abutagainst the inner surfaces of the fowl in the region where contactbetween the meat and cannister is made. This leaves little or no spacefor steam to cook the fowl. Instead, the metal contacts the surface andtransfers heat to the surface. Further, openings are also often left atthe upper or surrounding lower ends of the cavity so that steam readilyescapes or leaves the cavity once it is applied. This can make thecooking process longer and can reduce the flavor because much of thesteam, and any marinade flavor associated therewith, is not applied tothe meat.

SUMMARY OF THE INVENTION

[0006] With the foregoing in mind, the present invention advantageouslyprovides a meat cooking apparatus and method which not only roasts themeat but enhances exposure of inner surfaces of a meat, such as fowl orpoultry, when positioned thereon to the marinade or flavor of the steam,e.g., infusion, during cooking to thereby use a combination of cookingtechniques. The present invention also advantageously provides a meatcooking apparatus and methods which allow a user to readily usedifferent types of marinades or cooking liquids to enhance cooking ofthe meat with steam from the marinade being exposed to inner surfaces ofthe meat for enhanced steam absorption of the meat by pressure sealingregions in upper and lower portions of a cavity of the meat and by notblocking ready access of the flavored steam to the inner surfaces of thecavity of the meat. The present invention additionally provides a meatcooking apparatus and methods which have a plurality of cookingcomponents but are still easy to assemble, easy to use, and easy toclean after use. The apparatus and methods also allow vegetables,garnishes, or other food products to be readily roasted or cooked inregions surrounding where the meat is cooked. The present inventionfurther advantageously provides an apparatus and method for cooking meatwhich greatly inhibits or prevents charring or blackening of the skin ofthe meat during the cooking process and yet readily speeds up cookingtime for cooking the meat. The present invention still further providesan apparatus and methods for more controlled cooking of meat such aspoultry, especially in commercial cooking applications.

[0007] More particularly, a meat cooking apparatus of the presentinvention preferably includes a proximal-end cavity opening seal andsteam passing member positioned to substantially close a proximal endopening of a main inner cavity of a fowl and allow steam to passtherethrough to the main inner cavity. The apparatus also preferably hasa distal-end cavity opening seal member positioned to substantiallyclose a distal end opening of the main inner cavity of the fowl andsubstantially prevent steam from readily escaping through the distal endopening.

[0008] The meat cooking apparatus of the present invention alsopreferably has a base having at least one liquid container connected toan upper surface of the base and a liquid collecting cavity formed inthe upper surface of the base between outer walls of the liquidcontainer and outer peripheries of the base. The apparatus still alsopreferably includes at least one separate meat infusor positioned tocontact the base and to overlie and substantially surround at leastinner walls of the liquid container. The meat infusor preferablyprovides the proximal-end cavity opening seal and steam passing memberand preferably includes an infusor body which has a proximal end portionwith a greater circumference than the distal end portion to enhanceinsertion of the meat infusor into the main inner cavity of the fowl tobe cooked and enhance closing off of the inner cavity with the proximalend portion when the meat infusor is inserted into the main innercavity. The meat infusor preferably has an infusor body and a pluralityof openings positioned in side peripheries of the infusor body so thatwhen liquid positioned in the liquid container heats, steam from theliquid readily travels through the infusor body, through the openingstherein, and toward inner surfaces of meat positioned to overlie theinfusor body.

[0009] In effect, this substantially or fully closing off of the maininner cavity advantageously allows the fowl or other meat to be cookedby at least two types of methods, namely roasting from the heat of thegrill, oven, stove, or other heat source and steam infusing from thesteam generated and infused into the inner cavity from the heated liquidcontainer and through the infusor. The sealing or substantial sealing ofthe meat cavity, for example, can advantageously provide a steam-typepressure to enhance penetration or absorption of flavor from themarinade in the meat such as in the breast meat of poultry. These areas,otherwise, are often difficult to penetrate or flavor with otherroasting devices.

[0010] The present invention also advantageously provides a method ofcooking meat. This method preferably includes substantially sealing bothlower and upper openings of an inner cavity of a fowl when positioned ina vertical position on a substantially horizontally extending cookingsurface and supplying steam to the inner cavity through the lower end orproximal opening of the inner cavity to thereby increase the steampressure within the inner cavity.

[0011] Another method of cooking meat, such as fowl, is provided whichpreferably includes simultaneously supplying roasting heat to outersurfaces of a fowl and supplying steam to the inner cavity when theinner cavity is substantially sealed. The method can also advantageouslyinclude providing a meat infusor to substantially seal a proximal endopening of the inner cavity of the fowl through which steam is suppliedto the inner cavity and providing a meat plug member to substantiallyseal a distal end opening of the inner cavity of the fowl.

[0012] Yet another method of cooking meat, such as fowl, is providedwhich preferably includes positioning a meat infusor to substantiallyclose off outer peripheries of a proximal end of a main inner cavity ofthe fowl and supplying steam through the meat infusor to the innercavity of the fowl. The steam is preferably provided by the step ofheating a liquid underlying the meat infusor with a heat source so thatthe liquid changes state to the steam. The method can also includesupplying heat to outer surfaces of the fowl to thereby roast the fowlwith the same heat source which heats the liquid that changes state toform the steam.

BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Some of the features, advantages, and benefits of the presentinvention having been stated, others will become apparent as thedescription proceeds when taken in conjunction with the accompanyingdrawings in which:

[0014]FIG. 1 is a perspective environmental view of an apparatus forcooking meat as used in conjunction with a conventional grill accordingto an embodiment of the present invention;

[0015]FIG. 2 is a perspective view of an apparatus for cooking meataccording to an embodiment of the present invention;

[0016]FIG. 3 is a top plan view of an apparatus for cooking meataccording to an embodiment of the present invention;

[0017]FIG. 4 is a sectional view of an apparatus for cooking meat takenalong line 4-4 of FIG. 3 according to an embodiment of the presentinvention;

[0018]FIG. 5 is a bottom perspective view of an apparatus for cookingmeat according to an embodiment of the present invention;

[0019]FIG. 6 is an exploded perspective view of a base and an infusor ofan apparatus for cooking meat according to an embodiment of the presentinvention;

[0020]FIG. 7 is an enlarged sectional view of an apparatus for cookingmeat taken along line 7-7 of FIG. 6 to illustrate the flow path of steamaccording to an embodiment of the present invention;

[0021]FIG. 8 is a fragmentary environmental perspective view of anapparatus for cooking meat having poultry positioned thereon andpositioned on a conventional grill according to an embodiment of thepresent invention;

[0022]FIG. 9 is an environmental view of a base of an apparatus forcooking meat having a liquid positioned therein and the base thereofbeing positioned on a stove top for heating the liquid according to anembodiment of the present invention;

[0023]FIG. 10 is fragmentary perspective view of an apparatus forcooking meat having another embodiment of a meat plug member accordingto still another embodiment of the present invention;

[0024]FIG. 11 is a fragmentary top plan view of a meat cooking apparatushaving a fowl positioned thereon according to an additional embodimentof the present invention;

[0025]FIG. 12 is a perspective view of a meat cooking apparatus having afowl shown in phantom lines positioned thereon according to still anadditional embodiment of the present invention;

[0026]FIG. 13 is an exploded perspective view of a meat cookingapparatus having a fowl shown in phantom lines positioned thereonaccording to yet a further embodiment of the present invention;

[0027]FIG. 14 is a top plan view of a meat cooking apparatus having afowl shown in phantom lines positioned thereon according to the furtherembodiment of the present invention;

[0028]FIG. 15 is an exploded perspective view of a meat cookingapparatus according to yet a further embodiment of the presentinvention;

[0029]FIG. 16 is a sectional view of a meat cooking apparatus accordingto the yet further embodiment of the present invention;

[0030]FIG. 17 is a perspective view of a meat cooking apparatusaccording to still a further embodiment of the present invention;

[0031]FIG. 18 is a fragmentary sectional view of an apparatus forcooking meat taken along line 18-18 of FIG. 17 according to the stillfurther embodiment of the present invention;

[0032]FIG. 19 is an enlarged fragmentary view of a portion of a meatinfusor of a meat cooking apparatus according to the still furtherembodiment of the present invention;

[0033]FIG. 20 is a fragmentary perspective view of a meat cookingapparatus according to still yet a further embodiment of the presentinvention;

[0034]FIG. 21 is a fragmentary elevational view of a meat cookingapparatus according to the still yet further embodiment of the presentinvention;

[0035]FIG. 22 is a side elevational view of an additional embodiment ofa meat plug member of a meat cooking apparatus illustrating a colorchange in a sensor when the raw meat is cooked or done according to thestill yet further embodiment of the present invention;

[0036]FIG. 23 is a side elevational view of a further embodiment of ameat plug member of a meat cooking apparatus illustrating a time releaseor pressure release sensor when the raw meat is cooked according to thestill yet further embodiment of the present invention;

[0037]FIG. 24 is a top plan view of a meat cooking apparatus accordingto an additional further embodiment of the present invention;

[0038]FIG. 25 is a side elevational view of a meat cooking apparatusaccording to the additional further embodiment of the present invention;

[0039]FIG. 26 is an exploded perspective view of a meat cookingapparatus according to the additional further embodiment of the presentinvention;

[0040]FIG. 27 is a perspective view of a meat cooking apparatusaccording to a still yet an additional embodiment of the presentinvention;

[0041]FIG. 28 is an exploded perspective view of a meat cookingapparatus according to the still yet additional embodiment of thepresent invention;

[0042]FIG. 29 is a sectional view of a meat cooking apparatus takenalong line 29-29 of FIG. 27 according to the still yet additionalembodiment of the present invention;

[0043]FIG. 30 is a perspective view of a meat cooking apparatusaccording to still yet another embodiment of the present invention;

[0044]FIG. 31 is an exploded perspective view of a meat cookingapparatus according to the still yet another embodiment of the presentinvention;

[0045]FIG. 32 is a bottom perspective view of a meat cooking apparatusaccording to still yet another additional embodiment of the presentinvention;

[0046]FIG. 33 is bottom plan view of a meat cooking apparatus accordingto the still yet another additional embodiment of the present invention;

[0047]FIG. 34 is a sectional view of a meat cooking apparatus takenalong line 34-34 of FIG. 32 according to the still yet anotheradditional embodiment of the present invention;

[0048]FIG. 35 is a bottom plan view of a meat cooking apparatusaccording to still yet another further embodiment of the presentinvention;

[0049]FIG. 36 is a sectional view of a meat cooking apparatus takenalong line 36-36 of FIG. 35 according to the still yet another furtherembodiment of the present invention;

[0050]FIG. 37 is a top plan view of a meat cooking apparatus accordingto still also another embodiment of the present invention;

[0051]FIG. 38 is an elevational view of a meat cooking apparatusaccording to the still also another embodiment of the present invention;

[0052]FIG. 39 is a perspective view of a meat cooking apparatus having aplurality of vegetables also positioned on the base for cooking as wellaccording to an embodiment of the present invention; and

[0053]FIG. 40 is an environmental view of a meat cooking apparatuspositioned in an oven according to the still also another embodiment ofthe present invention.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

[0054] The present invention will now be described more fullyhereinafter with reference to the accompanying drawings which illustratepreferred embodiments of the invention. This invention may, however, beembodied in many different forms and should not be construed as limitedto the embodiments set forth herein. Rather, these embodiments areprovided so that this disclosure will be thorough and complete, and willfully convey the scope of the invention to those skilled in the art.Like numbers refer to like elements throughout, the prime or doubleprime notations if used, indicates similar elements in alternativeembodiments. Also, incremental increases by 100 in the numbers alsoindicates similar elements in alternative embodiments.

[0055] FIGS. 1-9 illustrate an apparatus 50 for cooking meat F accordingto a first embodiment of the present invention which preferably includesa base 52 having at least one liquid container 55 connected to an uppersurface 49 of a medial portion of the base 52 and a liquid collectingcavity 57 preferably positioned in the upper surface of the base 52between outer walls 56 of the liquid container and outer peripheries 53of the base (see FIGS. 4 and 6). As illustrated in this embodiment, theouter walls 56 of the liquid container 55 preferably form or define aninner wall 58 of the liquid collecting cavity 57 formed in the base 52.The base 52 also preferably has a plurality of handle members 54associated with outer peripheries 53 of the base 52. The handle members54, for example, can advantageously be formed in outer peripheralportions of the base 52 as recessed portions in the base as shown.

[0056] Additionally, the apparatus 50 preferably has at least oneseparate, and preferably readily detachable, meat infusor 60 preferablypositioned to contact the base 52 and to overlie and substantiallysurround at least inner walls of the liquid container 55 (see FIGS. 1-4and 6-7). The meat infusor 60 preferably provides a proximal end cavityopening seal and steam passing member positioned to substantially closeperipheries of a proximal end opening of a main inner cavity of a fowl.This also allows steam to pass therethrough to the main inner cavity tothe infusor and marinade the fowl under steam pressure. The meat infusor60 preferably has an infusor body 62 and a plurality of openings 64positioned in side peripheries of the infusor body 62 so that whenliquid positioned in the liquid container 65 heats, steam from theliquid travels through the infusor body 62, through the openings 64therein, and toward meat F positioned to overlie the infusor body 62(see FIGS. 7-9).

[0057] As mentioned above, the meat infusor 60 preferably provides aproximal-end cavity opening seal and steam passing member positioned tosubstantially close a proximal end opening of an inner cavity of a fowlF and allow steam to pass therethrough to the inner cavity. The steampasses to the inner cavity from the heat liquid in the liquid container55 when the base 52 is placed on a heat source such as a grill, stove,or oven as shown. The apparatus also preferably has a distal-end cavityopening seal member provided by a meat plug member 75 (see FIG. 8)positioned to substantially close a distal end opening of the main innercavity of the fowl and substantially prevent steam from readily escapingthrough the distal end opening. This plug member could be a vegetable,e.g., a potato or onion, as well, but a tight or vented fit can be used.The sealing or substantially sealing advantageously provides asteam-type pressure to enhance penetration or absorption of flavor,spice, or other characteristics of the marinade into the meat such asthe breast meat of poultry.

[0058] The liquid container 55 preferably includes an infusor body seat58 associated with the outer walls of the liquid container 55 andsubstantially surrounding the liquid container 55 to seat a lower end ofthe meat infusor 60 thereon to substantially enclose and cover theliquid container 55. This position advantageously allows the infusorbody 62 to firmly sit on the liquid container 55 to force or orient thesteam upwardly through the infusor body 62 and prevent the steam orboiling liquid from the liquid container to readily travel to otherportions of the base 52 without first traveling upwardly through theinfusor body 62. Although other sizes and shapes are readilycontemplated as would be understood by those skilled in the art, theliquid container 55 preferably holds about three to four ounces ofliquid, such as marinades, beer, lemonade, water, wind, other alcoholicliquids, or other liquids which can be quickly heated to become steamfor steam cooking the fowl. On the underside of the liquid container 55,air pockets are located between the inner walls where the liquid isstored and the outer walls which form a peripheral wall for the liquidcollecting cavity of the base 52 (see FIGS. 7 and 36). Thisadvantageously allows heat to surround the area where the liquid is heldso that the liquid changes to a steam or vapor state much more quicklyby attempting to maximize the exposure of the liquid container 55 to theunderlying heat. As will be understood by those skilled in the art, thisalso allows much greater exposure to the fins or fowl supporting members71, 72, 73, 74 as described further herein.

[0059] The base 52 of the apparatus 50 preferably surrounds the outerperipheries of the meat, e.g., fowl F, when positioned on the meatinfusor 60. This position of the base 52, as well as preferably thematerial which forms the base 52, e.g., stainless steel, aluminum,copper, silver, laminate layers or alloys of metals, or other types ofmetals, synthetics, or other cooking materials as understood by thoseskilled in the art with respect to the meat and the meat infusor 60advantageously provides a shield or protector from the direct heat fromthe heat source so that the meat such as a fowl F is not readilycharred. In effect, the base 52 provides protection from open flames orother direct heat and yet advantageously easily collects meat and steamdrippings from the meat during the cooking process which otherwise oftenenhance the charring and flame damaging process. As shown in FIG. 39,the base 52 also advantageously provides a platform for cookingvegetables, garnishes, or other products at the same time the meat iscooking both with the roasting process and marinating or cooking withheated fluid from the fowl or other meat drippings and steam (see alsoFIGS. 27-31). The base 52 can also even advantageously be used as aserving tray for a table, serving counter, or the like.

[0060] As illustrated, the infusor body 62 preferably has a proximal endportion with a greater circumference than the distal end portion toenhance insertion of the meat infusor 60 into an inner cavity of a fowlF to be cooked and enhance closing off of or sealing a lower end portionof the inner cavity with the proximal end portion of the infusor body 62when the meat infusor 60 is inserted into the fowl main inner cavity.This closing off or sealing of lower end portions or a lower end openingof the main inner cavity of the fowl, e.g., where the internal organs ofthe fowl were once located prior to cleaning and/or dressing, ispreferably a pressure type seal where outer peripheries of the innercavity of the fowl F abuttingly contact outer peripheries of the infusorbody 62.

[0061] Accordingly, under pressure, i.e., steam pressure, the outerperipheries of the inner cavity of the fowl F can give or soften toallow some steam to pass between the respective outer peripheries of theinner cavity and the infusor body 62. Nevertheless, the closing off ofthe lower end of the inner cavity can be quite advantageous in cookingthe fowl with steam supplied to the inner cavity through more distalportions of the infusor body which extend into the inner cavity. Theinfusor body 62 preferably has a substantially dome-type shape accordingto some embodiments of the present invention (see FIGS. 1-12).Nevertheless, other shaped infusor bodies, such as an hour glass shape(see FIGS. 13-14), oval shape, elliptical, polygonal, and other shapeswhich preferably provide for closing off of the lower end of the innercavity of the fowl, can be used as well, as understood by those skilledin the art and according to the present invention.

[0062] To further enhance this goal of having a fully closed orsubstantially closed inner cavity, the meat infusor 62 further includesat least one cavity opening support member 71, 72, 73, 74 connected toand extending outwardly from the infusor body 62 to thereby assist inmaintaining the fowl cavity in an open position. This support member ormembers 71, 72, 73, 74 also provide a heat path for the more distal endportions of the inner cavity to contact, and preferably singe, orotherwise supply heat to these portions of the cavity through thesesupport members 71, 72, 73, 74 (see FIG. 7). The at least one cavityopening support member 71, 72, 73, 74 preferably is provided by aplurality of fin members connected to distal portions of the infusorbody 42 and extending outwardly therefrom. When a fowl F, for example,is positioned on the meat infusor 60, the fin members 71, 72, 73, 74preferably extend upwardly from a horizontal support surface underlyingthe base 52. Each of the plurality of fin members 71, 72, 73, 74 canadvantageously be provided by a relatively thin plate formed integralwith the infusor body 62 and extending upwardly and/or outwardlytherefrom when the base 52 is positioned in a substantially horizontalplane as illustrated.

[0063] The fin members 71, 72, 73, 74 can also be wire frame members(see FIGS. 17-19 and 37-38), a plurality of spike or prong members, orother shapes and configurations which preferably accomplish the functionof enhancing opening of and support of the more distal ends of the maininner cavity of the fowl. The wire fin members 571-574, for example, canbe welded or otherwise connected to the infusor body along a connectingportion 577, e.g., weld spot. The plurality of fin members 71, 72, 73,74 are preferably spaced-apart and positioned substantially symmetricalaround the infusor body 62 and extend upward from the infusor body 62when the base 52 is positioned on a horizontally extending cookingsurface as illustrated. This position advantageously allows steam fromthe heated liquid container 55 having liquid therein to rise into theinner cavity of the fowl F and more easily reach and assist in cookingthese more distal portions of the inner cavity. The plurality ofopenings 55 of the infusor body 62 also are preferably positionedbetween each of the plurality of spaced-apart fin members 71, 72, 73, 74so that the positioning of the fin members 71, 72, 73, 74 and theopenings 64 enhance circulation and access of the steam to the entireinner cavity of the fowl F.

[0064] The infusor body preferably advantageously has a low profile forstability purposes and so that more space remains between the infusorbody and the distal end opening or plug member so that more space isleft for steam to infuse the meat through the inner cavity. Although themeat infusor is positioned in a medial portion of the base of the singleinfusor embodiments, the meat infusor could be positioned along the basein other areas as well and, although not preferable, could also be usedwithout the base in some embodiments. Also, as shown in FIGS. 20-23, themeat plug member 75′, 75″ can also have one or more channels 81 formedin the sealing body 82 to engage or abuttingly contact the upperperipheral surfaces of the fin members 71, 72, 73, 74 to provide a heatflow path thereto. In this way, the plug member 75′, 75″ can be used toprovide a temperature measuring device to measure the temperature of thefins of cavities. Additionally, even without the temperature, pressure,or time sensing capabilities (see FIGS. 22-23), the channels 81 providea tighter or secure fit for the plug member 75′, 75″. As shown in theembodiment in FIG. 12, and although advantageous, the meat infusor 260of the apparatus 250 does not require the fin members. This embodiment,for example, can be advantageous where it might be difficult or awkwardto clean the fin members or desired to use other cooking techniques. Itwould also be understood by those skilled in the art that the finmembers could be formed to readily detach from the infusor body. Thissecond embodiment of the apparatus 150 also has a base 252, handles 254connected or formed in the base, a plurality of openings 164 formed inthe meat infusor 260, and a meat plug member 175. This meat plug member175, for example, has steam release openings 178 in a different locationthan the meat plug member 75 of the first embodiment. The meat plugmember 375 could also be positioned to underlie the distal end openingof the fowl as shown in the embodiment of an apparatus 35 in FIGS.13-14. This embodiment has a meat infusor 360 also has a plurality ofopenings 364 and has a different shape, e.g., hourglass type, positionedon or connected to the base 362.

[0065] The apparatus 50 further preferably includes a meat plug member75 positioned to insert into outer surfaces of meat, e.g., a fowl, whenpositioned on the meat infusor 60 and the base 52 to inhibit steam fromthe meat from readily escaping or rising from a meat cavity, e.g., themain inner cavity of the fowl. The meat plug member 75 preferably formsa distal-end cavity opening seal member positioned to substantiallyclose a distal end opening of the inner cavity of the fowl andsubstantially prevent steam from readily escaping through the distal endopening. This plug can also advantageously include means forvisually-indicating doneness of the meat, e.g., by temperature, time,pressure, or other indications as will be understood by those skilled inthe art. The visual indicating means, for example, can be provided by atemperature sensitive membrane 77, e.g., a liquid crystal or othersensors, or other device associated with an outer surface of the plugmember 475 and which changes colors or otherwise indicates that aselected temperature has been reached as understood by those skilled inthe art. Likewise, time sensitive elements or combinations of time,temperature, pressure or other indicators can be used as well (see FIGS.20-23). This meat plug member 75 preferably has steam vents 78,passageways, or other paths for slowly releasing or allowing steam fromthe main inner cavity to pass thereby. The meat plug member 75 can alsobe positioned and sized to contact distal end portions of one or more,and preferably all, of the plurality of fin members 71, 72, 73, 74 toenhance a heat escaping path and heat conducting path for cooking themeat.

[0066] A complete seal or closing off by the meat plug member 75,however, can also be used as well. Although the meat plug member 75 ispreferably a device such as illustrated and shown in FIGS. 8, 10, 12, or20-23 for positioning in a distal end opening in the inner cavity of afowl, such as the opening adjacent the neck of the fowl where the headand/or neck have been removed, it will also be understood by thoseskilled in the art that other shapes and types of devices, e.g., evenvegetables themselves such as onions or potatoes, can also be used assuch a meat plug member 75. In effect, this substantially or fullyclosing off of the main inner cavity advantageously allows the fowl orother meat to be cooked by at least two types of methods, namelyroasting from the heat of the grill (see FIG. 1), oven (see FIG. 4),stove (see FIG. 9), or other heat source and steam infusing from thesteam generated and infused into the inner cavity from the heated liquidcontainer 55 and through the infusor 60 (see FIGS. 7-8).

[0067] The apparatus 50, 150, 250, 350, 450 as shown, can be for home orcommercial use, but also an apparatus 650, 1150 as shown in FIGS. 24-26,37-38, and 40 which has a plurality of meat infusors 660, 1160 forcooking a plurality of fowl or other meat at substantially the same timecan be used as well, as shown in the drawings. These embodiments of theapparatus 650, 1150 can advantageously have a base with a liquidcontainer for each meat infusor as shown with respect to the version fortypical home use, e.g., one fowl at a time, can advantageously have abase 652 with channels 1143 between the plurality of liquid containers1155, or can advantageously have a base 1152 which acts as both theliquid container and the region for collecting drippings from the fowlor steam. The commercial embodiment also preferably has handles for thebase 652, 1152, but notably the plurality of meat infusors 660, 1160 canform a common unit or piece which covers the base 652, 1152 asillustrated. Each of the meat infusors 660, 1160 also preferably has aconfiguration and structure as described above with respect to the homeuse embodiment. The meat plug members can be used as well with theseembodiments to provide a controlled vent, preset, or pressure buildventing range of operations for sealing the distal end opening of themeat (i.e., preferably poultry).

[0068] As shown in the embodiments of FIGS. 27-31, the apparatus 750,850 can also include a meat infusor 760, 860 that has a plurality ofvents V formed in a lower base surface 90 thereof. These vents V, forexample, enhance collection of drippings, liquid, or moisture from themeat so that the drippings, liquid, or moisture more readily collects inthe underlying base 752, 852 as shown. These vents V can also enhancecooking of vegetables of the like when positioned there around. Thevents V or openings can be integrally formed with or connected to themeat infusor 760, 860 such as in the lower base surface 90 or,alternatively, can be a separate grating member 91 which is supported bythe lower surface 90′ of the meat infusor 860.

[0069] As shown in the embodiment of FIGS. 32-34, one or more heatenhancing members 995 such as a plurality of spaced-apart strip membersformed of copper or silver can be added to, connected to, or integrallyformed with the base 952 of the apparatus 950. These heat enhancingmembers 995 provide a path of travel to underlie the liquid container955 to thereby more quickly heat liquid positioned therein. This quickheat in this region advantageously allows the meat to cook more quickly,but also allows more time for the marinade or other flavoring topenetrate the meat before the outside is finished roasting.

[0070] As shown in the embodiment of the apparatus 1050 in FIGS. 35-36,the heat enhancing member can also be a layer 1042 of copper or silver(or other heat enhancing material) that forms an underlying layer underthe surface 1044 of the liquid container 1055 and in the air gap regionof the base 1052 surrounding the liquid container 1055. The meat infusor1060 would still preferably overlie at least peripheral regions of theliquid container 1055 as well.

[0071] As illustrated in FIGS. 1-40, the present invention alsoadvantageously provides a method of cooking meat. This method preferablyincludes substantially sealing both lower and upper openings of an innercavity of a fowl F when positioned in a vertical position on asubstantially horizontally extending cooking surface and supplying steamto the inner cavity through the lower end or proximal opening of theinner cavity to thereby increase the steam pressure within the innercavity. As described and illustrated, this method also includessimultaneously supplying roasting heat to the outer surfaces of the fowlwhen the steam is supplied to the inner cavity when substantiallysealed. The steam preferably includes a preselected flavor, e.g., amarinade, beer, lemonade, or other desired selection, and is createdfrom a change of state of a corresponding flavored liquid positionedadjacent the lower opening of the inner cavity and preferably within aliquid container 55 such as shown and described. The method still alsocan include supplying heat to the flavored liquid to cause the flavoredliquid to change states to the flavored steam.

[0072] Another method of cooking meat, namely fowl, is provided whichpreferably includes simultaneously supplying roasting heat to outersurfaces of a fowl and supplying steam to the inner cavity when theinner cavity is substantially sealed. The method can also advantageouslyinclude providing a meat infusor 60 to substantially seal a proximal endopening of the inner cavity of the fowl through which steam is suppliedto the inner cavity and providing a meat plug member 75 to substantiallyseal a distal end opening of the inner cavity of the fowl.

[0073] Yet another method of cooking meat such as fowl is provided whichpreferably includes positioning a meat infusor 60 to substantially closeoff outer peripheries of a proximal end of a main inner cavity of thefowl and supplying steam through the meat infusor 60 to the inner cavityof the fowl. The steam is preferably provided by the step of heating aliquid underlying the meat infusor 60 with a heat source so that theliquid changes state to the steam. The method can also include supplyingheat to outer surfaces of the fowl to thereby roast the fowl with thesame heat source, e.g., grill, oven, stove, internal heat source, orother heating source, which heats the liquid that changes state to formthe steam.

[0074] In the drawings and specification, there have been disclosed atypical preferred embodiment of the invention, and although specificterms are employed, the terms are used in a descriptive sense only andnot for purposes of limitation. The invention has been described inconsiderable detail with specific reference to these illustratedembodiments. It will be apparent, however, that various modificationsand changes can be made within the spirit and scope of the invention asdescribed in the foregoing specification and as defined in the appendedclaims.

That claimed is:
 1. An apparatus for cooking meat, the apparatuscomprising: a base having at least one liquid container connected to anupper surface thereof and a liquid collecting cavity positioned in thebase between outer walls of the liquid container and outer peripheriesof the base; and at least one separate meat infusor positioned tocontact the base and to overlie and substantially surround at leastinner walls of the liquid container, the meat infusor having an infusorbody and a plurality of openings positioned in peripheries of theinfusor body so that when liquid positioned in the liquid containerheats, steam from the liquid travels through the infusor body, throughthe openings therein, and toward meat positioned to overlie the infusorbody.
 2. An apparatus as defined in claim 1, wherein the infusor bodyhas a proximal end portion with a greater circumference than the distalend portion to enhance insertion of the meat infusor into an innercavity of a fowl to be cooked and enhance closing off of the innercavity with the proximal end portion when the meat infusor is insertedinto the fowl cavity.
 3. An apparatus as defined in claim 2, wherein themeat infusor further includes at least one cavity opening support memberconnected to and extending outwardly from the infusor body to therebyassist in maintaining the fowl cavity in an open position.
 4. Anapparatus as defined in claim 3, wherein the infusor body has asubstantially dome-type shape, and wherein the at least one cavityopening support member comprises a plurality of fin members connected todistal portions of the infusor body and extending outwardly therefrom.5. An apparatus as defined in claim 4, wherein each of the plurality offin members comprises a relatively thin plate formed integral with theinfusor body, and wherein the plurality of fin members are spaced-apartand positioned substantially symmetrical around the infusor body andextend upward from the infusor body when the base is positioned on ahorizontally extending cooking surface.
 6. An apparatus as defined inclaim 5, wherein the plurality of openings include a plurality ofopenings positioned between each of the plurality of spaced-apart finmembers.
 7. An apparatus as defined in claim 1, wherein the outer wallsof the liquid container form a peripheral wall of the liquid collectingcavity formed in the base, and wherein the base further includes aplurality of handle members associated with outer peripheries of thebase.
 8. An apparatus as defined in claim 1, wherein the liquidcontainer includes an infusor body seat associated with the outer wallsof the liquid container and substantially surrounding the liquidcontainer to seat the infusor thereon to substantially enclose and coverthe liquid container.
 9. An apparatus as defined in claim 1, furthercomprising a meat plug member positioned to insert into outer surfacesof meat when positioned on the meat infusor and the base to inhibitsteam from the meat from readily escaping from a meat cavity.
 10. Anapparatus as defined in claim 9, wherein the meat plug member includesmeans for visually indicating at least either time or temperaturedoneness of the meat.
 11. An apparatus for cooking meat, the apparatuscomprising: a base including at least one liquid container connected toan upper surface of the base and having at least one opening in a topregion thereof for supplying liquid to be contained therein, the basealso including a liquid collecting region positioned in the base betweenouter walls of the liquid container and outer peripheries of the base;and at least one meat infusor associated with the base and positioned tooverlie and substantially surround at least inner walls of the liquidcontainer, the meat infusor including an infusor body having a proximalend portion with a greater circumference than the distal end portion toenhance insertion of the meat infusor into an inner cavity of a fowl tobe cooked and enhance closing off of the inner cavity with the proximalend portion when the meat infusor is inserted into the fowl cavity, themeat infusor also including a plurality of openings positioned inperipheries of the infusor body so that when liquid positioned in theliquid container heats to change state from the liquid to a steam, thesteam from the liquid container travels through the infusor body,through the openings therein, and toward the inner cavity of the fowlpositioned to overlie the infusor body.
 12. An apparatus as defined inclaim 11, wherein the infusor body has a substantially dome-type shape,and wherein the meat infusor has a plurality of fin members connected todistal portions of the infusor body and extending outwardly therefrom.13. An apparatus as defined in claim 12, wherein each of the pluralityof fin members comprises a relatively thin plate formed integral withthe infusor body, and wherein the plurality of fin members arespaced-apart and positioned substantially symmetrical around the infusorbody and extend upward from the infusor body when the base is positionedon a horizontally extending cooking surface.
 14. An apparatus as definedin claim 13, wherein the outer walls of the liquid container form aperipheral wall of the liquid collecting cavity formed in the base, andwherein the base further includes a plurality of handle membersassociated with outer peripheries of the base.
 15. An apparatus asdefined in claim 14, wherein the liquid container includes an infusorbody seat associated with the outer walls of the liquid container andsubstantially surrounding the liquid container to seat the infusorthereon to substantially enclose and cover the liquid container.
 16. Anapparatus as defined in claim 15, further comprising a meat plug memberpositioned to insert into outer surfaces of meat when positioned on themeat infusor and the base to inhibit steam from the meat from readilyescaping from a meat cavity.
 17. An apparatus as defined in claim 16,wherein the meat plug member includes means for visually indicatingdoneness of the meat.
 18. An apparatus as defined in claim 17, whereinthe plurality of openings include a plurality of openings positionedbetween each of the plurality of spaced-apart fin members.
 19. A meatinfusor comprising: an infusor body having a proximal end portion with agreater circumference than the distal end portion to enhance insertionof the meat infusor into an inner cavity of a fowl to be cooked andenhance closing off of the inner cavity with the proximal end portionwhen the meat infusor is inserted into the fowl cavity; a plurality ofopenings positioned in side peripheries of the infusor body so that whenliquid positioned to underlie the infusor body heats to change statefrom the liquid to a steam, the steam from the liquid travels throughthe infusor body, through the openings therein, and toward the innercavity of the fowl positioned to overlie the infusor body; and aplurality of fin members connected to the distal end portion of theinfusor body and extending distally therefrom.
 20. An apparatus asdefined in claim 19, wherein the infusor body has a substantiallydome-type shape.
 21. An apparatus as defined in claim 20, wherein eachof the plurality of fin members comprises a relatively thin plate formedintegral with the infusor body, and wherein the plurality of fin membersare spaced-apart and positioned substantially symmetrical around theinfusor body and extend upward from the infusor body when the base ispositioned on a horizontally extending cooking surface.
 22. An apparatusas defined in claim 21, wherein the plurality of openings include aplurality of openings positioned between each of the plurality ofspaced-apart fin members.
 23. An apparatus for cooking fowl, theapparatus comprising: a proximal-end cavity opening seal and steampassing member positioned to substantially close a proximal end openingof an inner cavity of a fowl and allow steam to pass therethrough to theinner cavity; and a distal-end cavity opening seal member positioned tosubstantially close a distal end opening of the inner cavity of the fowland substantially prevent steam from readily escaping through the distalend opening.
 24. An apparatus as defined in claim 23, wherein theproximal-end cavity opening seal and steam passing member includes atleast one meat infusor including an infusor body having a proximal endportion with a greater circumference than the distal end portion toenhance insertion of the meat infusor into an inner cavity of a fowl tobe cooked and enhance closing off of the inner cavity with the proximalend portion when the meat infusor is inserted into the fowl cavity. 25.An apparatus as defined in claim 24, further comprising a base includingat least one liquid container associated with an upper surface of thebase and having at least one opening in a top region thereof forsupplying liquid to be contained therein, the base also including aliquid collecting region positioned in the upper surface of the basebetween outer walls of the liquid container and outer peripheries of thebase.
 26. An apparatus as defined in claim 25, wherein the meat infusoris associated with the base and positioned to overlie and substantiallysurround at least inner walls of the liquid container.
 27. An apparatusas defined in claim 26, wherein the meat infusor includes a plurality ofopenings positioned in side peripheries of the infusor body so that whenliquid positioned in the liquid container heats to change state from theliquid to a steam, the steam from the liquid container travels throughthe infusor body, through the openings therein, and toward the innercavity of the fowl positioned to overlie the infusor body.
 28. Anapparatus as defined in claim 24, wherein the meat infusor furtherincludes at least one cavity opening support member connected to andextending outwardly from the infusor body to thereby assist inmaintaining the fowl cavity in an open position.
 29. An apparatus asdefined in claim 28, wherein the distal-end cavity opening seal membercomprises a meat plug member positioned to insert into outer surfaces ofthe fowl when positioned on the meat infusor and the base to inhibitsteam from the fowl from readily escaping from the inner cavity of thefowl.
 30. An apparatus as defined in claim 29, wherein the meat plugmember includes means for visually indicating doneness of the meat. 31.A method of cooking meat comprising: substantially sealing both lowerand upper openings of an inner cavity of a fowl when the fowl ispositioned in a vertical orientation on a substantially horizontallyextending cooking surface; and supplying steam to the inner cavitythrough the seal in the lower opening to thereby increase the steampressure within the inner cavity.
 32. A method as defined in claim 31,further comprising simultaneously supplying roasting heat to the outersurfaces of the fowl when the steam is supplied to the inner cavity whensubstantially sealed.
 33. A method as defined in claim 32, wherein thesteam includes a preselected flavor and is created from a change ofstate of a flavored liquid positioned adjacent the lower opening of theinner cavity.
 34. A method as defined in claim 33, further comprisingsupplying heat to the flavored liquid to cause the flavored liquid tochange states to the flavored steam.
 35. A method of cooking fowlcomprising simultaneously supplying roasting heat to outer surfaces of afowl and supplying steam to the inner cavity when the inner cavity issubstantially sealed.
 36. A method as defined in claim 35, furthercomprising providing a meat infusor to substantially seal a proximal endopening of the inner cavity of the fowl through which steam is suppliedto the inner cavity.
 37. A method as defined in claim 36, furthercomprising providing a meat plug member to substantially seal a distalend opening of the inner cavity of the fowl.
 38. A method of cookingfowl comprising: positioning a meat infusor to substantially close offouter peripheries of a proximal end of a main inner cavity of the fowl;and supplying steam through the meat infusor to the inner cavity of thefowl.
 39. A method as defined in claim 38, wherein the steam is providedby the step of heating a liquid underlying the meat infusor with a heatsource so that the liquid changes state to the steam.
 40. A method asdefined in claim 39, further comprising supplying heat to outer surfacesof the fowl to thereby roast the fowl with the same heat source whichheats the liquid that changes state to form the steam.
 41. A method ofcooking meat comprising: simultaneously supplying roasting heat to theouter surfaces of a fowl when steam is supplied to the inner cavity whenthe inner cavity is substantially sealed.
 42. A method as defined inclaim 41, wherein the substantially sealed inner cavity of the fowlincludes at least a lower opening of an inner cavity of the fowl whenthe fowl is positioned in a vertical orientation on a substantiallyhorizontally extending cooking surface, and wherein the supplied steamincludes supplying steam to the inner cavity through the seal in thelower opening to thereby increase the steam pressure within the innercavity.
 43. A method as defined in claim 42, wherein the substantiallysealed inner cavity further includes at least an upper opening of thefowl also being substantially sealed.